动态顶空进样法分析月盛斋酱牛肉的挥发性风味组分  

Analysis of Volatile Flavor Components in Yueshengzhai Beef (Beef cooked in soy sauce)by Dynamic Headspace Sampling with GC

作　　者：张纯[1] 张智勇[1] 平田孝 

机构地区：[1]中国肉类食品综合研究中心 [2]日本农林水产省食品综合所

出　　处：《食品与发酵工业》1992年第4期47-53,共7页Food and Fermentation Industries

摘　　要：用动态顶空进样法分析了北京传统肉食品“月盛斋酱牛肉”的风味成分。对该分析方法作了进一步探讨,该法具有操作简单、快速和较经济的优点。本试验鉴定出对月盛斋酱牛肉特征风味有相当代表性的大茴香醛,茴香脑等化合物。The analytical method of dynamic headspace (DHS) was used to analyaze the volatile flavor components of Yueshengzhai Beef (Beef cooked in soy sauce)-a traditional meat product of Beijing. DHS is often used in analyzing the volatile flavor components of food at pressent time. A further research of this method in this experiment is carried out. The advantages of this method is simple,rapid and economical. The anisole,anethole and so on are identified in this study.

关 键 词：牛肉 风味 动态顶空进样 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]